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Thursday, 28 April 2016

Oreo Bundt Cake

Any regular reader will know I love a cake challenge. This week, my pals at Statuo moved into their new office, which seemed the perfect opportunity for an office warming bundt! Now I know what I like, but I wanted something that his team would absolutely love, so I set down the challenge... You give me a theme, and I'll whip it into a cake. Turns out Oreos are their favourite biscuits, so off I trot.

Similarly to the Bourbon, KitKat, Custard Cream, cookie and Penguin bundts I've made, I wanted the cake to taste of actual Oreos, so I blitzed some up in our Nutribullet (they would be so proud...) and mixed them into the batter. Bingo. I also baked some little Oreos inside the cake. I wish I could show you how this tuned out, but unfortunately, it was eaten too quickly! It works though...

Ingredients:

225g butter

350g golden caster sugar

100g soft brown sugar

4 medium eggs

1 tsp vanilla extract

300g plain flour

50g good quality cocoa powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

200ml vanilla yoghurt

75ml chocolate milk

2 tablespoons of Cadbury's chocolate spread

5 full sized Oreos - blitzed to dust in a food processor or bashed like hell in a bag...

In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.

Pour the yoghurt and chocolate milk into a jug and stir in the chocolate spread.

Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.

Give everything a quick mix on a low speed for about 10 seconds.

Pour the mix into your prepared tin.

Poke in the mini Oreos, ensuring they are well covered.

Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.

Leave the cake to cool for ten minutes before removing from the tin.

When the cake is fully cool, mix the icing sugar with enough water to make a runny icing. Tip over the cake and decorate with more Oreos!

Where to buy this stuff:Cake ReleaseNordic Ware Heritage BundtOreo Mini Snack PacksBloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.